Faughs Food Fair,   Sat 24^th June 2017

Menu

 

Starters

               Tempura Prawns                                         

               Barbecue Spare Ribs                      

               Mozzarella & Tomato Salad           

               Brown Bread

               Sushi                                                                                             

               Tossed Salad                                                     

               Scallops with Herb Butter (served with organic lemons)      

               Carrot & Orange Soup   

Main Courses                                                                                        

               Lasagne             

               Ham Hocks                                                  

               Pulled Pork                                                                         

               Shredded Chicken with Smoked BBQ Sauce

               Melanzane (vegetarian)                                                   

               Thai Green Curry (Mild & Hot)                   

               Meat Loaf                                                                       

               Beef a L’Orange                                               

               Lamb Tagine     

Desserts                                                 

               Blueberry Cheesecake         

               Apple Tart                         

               Mini Cheesecake                                                      

               Pavlova                                               

               Fruit Salad (Cream / Ice Cream)                 

               Banana Bread   

               Chocolate Biscuit Cake                                           

               Coffee Fingers                                                                  

Side Orders                                                        

                 Coleslaw (Ruby & Regular)

Rice    

                 Baby Potatoes                                              

                 Brioche Buns

                 Caramelised Onions

Thanks to all the chefs

Maura Whelehan, Madison Kennedy, Monica Spellman, Grainne Hogan, Turlough Doyle, Evelyn Whelehan, Donal D’Arcy, Bernie Lucey,  Sharon McAllorum,  Tony Spellman,  Pamela McNamara,  Aongus O’Grady,  Richie Ryan,  Marlis Flood,  Bridie Kenny,  Cathal Nash,  Alice O’Brien,  Eileen Short,  Eamon Rea,  Ann Spellman,  Sean Flood & Aoife Spellman (Age 8).